Mixed Baggage (2025) - New Hallmark Movies | Best Romance Holiday Film part 1 - video Dailymotion

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Mixed Baggage (2025) - New Hallmark Movies | Best Romance Holiday Film part 1  Mixed Baggage (2025) is a heartwarming Hallmark-style romance that brings two strangers together through a case of mistaken luggage — just in time for the holidays. Watch this cozy and feel-good holiday movie that’s full of love, laughter, and second chances. 🎄❤️  ✨ New Hallmark Movies 2025 💑 Best Romance of the Year 🎁 A Perfect Holiday Watch  ⚠️ This video is created for entertainment and promotional purposes only.  Mixed Baggage,Hallmark Movies 2025,Romance Movie 2025,Holiday Romance,Best Hallmark Movie,Hallmark Style Film,Christmas Movie 2025,Winter Romance,New Hallmark 2025,Hallmark Trailer,Dailymotion Romance Movie,Romantic Comedy,Cozy Movie,Hallmark Premiere,Romance Drama,Love Story 2025,Holiday Film,Romantic Holidays #MixedBaggage #HallmarkMovies #Romance2025 #HolidayMovie #ChristmasRomance #LoveStory #FeelGoodMovie #RomanticComedy #WinterRomance #HallmarkStyle #MovieTrailer #DailymotionRomance #HallmarkPremiere #NewHallmark #RomanticFilm

Transcript

00:00Hey, Christian. We're so excited for your new concept. Can you tell me what drew you to the space?

00:17I love the open kitchen layout. It gives the customer a true culinary experience.

00:23No, I don't have an opening date yet. I'm still looking for a chef. But please, I gotta run. I'll talk to you later.

00:29Daniela is waiting for you. Good morning, Marta.

00:42Christian. Good morning, Aunt Daniela. Good morning. Do you want something to eat?

00:49No, thanks. I'll just have some tea.

00:53At 10 a.m., you have a conference call about the design of the new hotel in Charleston, then lunch with the governor at 12.30, followed by a 4 p.m. tour of the new wing of the Children's Hospital and a 7 p.m. dinner with the Association of Female Business Owners.

01:08Can we push dinner back? I've been emailing with the director of the hospital, and I want to stick around after the tour to discuss additional fundraising strategies, okay?

01:17Okay.

01:19Unless my charming nephew would attend for me.

01:23Heaven knows he could use an evening out with some strong, intelligent women.

01:28What?

01:29You could at least act interested. You know, it's one of the many skills you'll find handy when you're in my shoes.

01:36I'm interested. I promise.

01:39Maybe you'll find the next topic a little more captivating. The annual fundraiser for the St. Andrews Children's Hospital is coming up.

01:46We attend a fundraiser every other weekend, Marta.

01:49Yes, but we're hosting this one, and it's a cooking competition. The theme is Farm to Fork.

02:00I like it. It's cute.

02:02It was Marta's idea.

02:04We still haven't settled on the judges yet. Maybe our resident gourmand could make a suggestion.

02:11We could get Duncan Rhames.

02:13That British bully? Absolutely not.

02:15This is a charity event. It's not one of his reality shows.

02:18All the best chefs have the most difficult personalities.

02:21Why, if we under-seasoned a dish at L'Academy, Chef Baumgarten would feed it to his mastiff and make us watch.

02:27This one time Alice took some eggs.

02:29Ah, yes. Alice Myers. Hmm.

02:33Well, in any case, Marta, I will be selecting our judges. Okay?

02:38Your conference call is in 20 minutes.

02:40Okay. I'm gonna confirm everyone for you.

02:42Thank you, Marta.

02:46Christian, what's wrong?

02:49You've been distracted lately.

02:52Sorry. I didn't mean to be.

02:55I know the prospect of taking over the family business can be quite overwhelming.

02:59I felt the same way when I took over for my husband.

03:02But now, short 20 years later, I can't think of any path more fulfilling.

03:14Thanks, Aunt Daniela.

03:19How would you like to be one of our judges?

03:21I'm not qualified.

03:22Of course you are.

03:23You may not work in the kitchen, but you are a chef.

03:27You've got the diploma to prove it.

03:30That's very kind.

03:31But you want judges with big personalities for the fundraiser.

03:35That's why people watch those shows.

03:37Is that why they watch them?

03:39I never knew why.

03:41Well, offer still stands.

03:44Think about it, will you?

03:46I will.

03:48What's happening to you, Chef?

04:11I just came from a meeting.

04:13Guess who's catering this year's Gotham Gala?

04:16The Gotham Gala?

04:19As in, the biggest party in New York City?

04:21That's the one.

04:22Red carpet, celebrities, and now, the Bowery.

04:28This came for you, Alice.

04:31Isn't the gala in a week?

04:33Their first choice canceled.

04:35We're the runner-ups.

04:36But after the Janis Silver incident, we need this one.

04:41Alice, are you listening?

04:43I've just been invited to judge a cooking competition.

04:46What?

04:47Dear Ms. Myers, you are cordially invited to serve on the judges panel for the St. Andrews Children's Hospital charity cook-off.

04:54This event will bring together esteemed chefs from around the world for a weekend in Kansas City.

05:00I look forward to you being my guest.

05:02Please respond before October 1st.

05:05Daniela Phillips.

05:07The hotel magnate?

05:09And philanthropist, apparently.

05:10Wow.

05:11It's in Kansas City in a week, and they are paying for everything.

05:15I recognize your talent.

05:17That's why I want you working with me at the gala.

05:22This will be great.

05:23Recognition for both of us.

05:25For you.

05:26Look, I don't want to argue with you.

05:28You can stay here with me and cook for the stars.

05:31Or you can watch some old, washed-up chefs cook.

05:35It's your choice.

05:36I get blackcurrant, plum, maybe a little oak.

05:51Mmm, nice tannins.

05:54What do you guys think?

05:55Tastes like red wine.

05:57Very astute.

05:59We're not here to talk about the wine.

06:01We want to talk about you.

06:03And the cooking competition.

06:05You have to go.

06:07I don't know.

06:08Brett really wants me to work with him at this gala.

06:11It's a big deal.

06:12For him.

06:13But Brett's too busy thinking about Brett to think about what's best for you.

06:17How long did it take him to let you try out that special?

06:20Then he turns around and pulls it off the menu after one tiny accident.

06:24Well, in his defense, I did send a food critic to the hospital.

06:29She's fine.

06:30That's not the point.

06:32He's the head chef.

06:33He should have seen the parsley before the dish even went out.

06:36He dropped the ball, not you.

06:39Maybe.

06:41It's okay to have your own dreams.

06:44I don't get it.

06:45A lot of people would kill for my job.

06:48And my boyfriend.

06:50Why am I not happier?

06:51It's a great restaurant, but maybe it's not great for you.

06:59Well then, here's to dreams.

07:03To dreams!

07:04Dreams!

07:06Hmm.

07:23I'm Alice Myers.

07:25Welcome to Kansas City.

07:29I like the view.

07:32Everything I've ever done.

07:34Just turn me straight to here.

07:37This is our power and light district.

07:39Just a short walk from your hotel.

07:40This is it.

07:41Hotel Phillips.

07:42You sure this is where I'm staying?

07:43I'm going to take me where I want to be.

07:46You sure this is where I want to be?

07:55This is it. Hotel Phillips.

07:57You sure this is where I'm staying?

08:00And I'm taking where I want to be.

08:15Yes, thank you. That'll be fine.

08:27Checking in?

08:28Yes.

08:29Welcome. We're glad to have you staying with us. Could I have your name?

08:31Alice Myers?

08:35It might be an...

08:36Ah, I see you're one of the judges for the cook-off.

08:38Miss Phillips has made some very special arrangements for your stay.

08:42This might be a silly question, but does Miss Phillips own this hotel?

08:46Yes, she does. This hotel was the first built by the Phillips Group in the 1930s,

08:51and now they have luxury hotels all over the world. San Francisco, Paris, Tokyo, Zurich.

08:58Whoa.

08:59Everything is taken care of. You're on the fifth floor. Elevators are to your left.

09:04Your things will be brought to your room. And if there's anything I can do for you during your stay,

09:08please let me know.

09:09I will. Thank you.

09:11Thank you, sir.

09:12So, let's go.

09:42This is amazing.

09:51Do you mind?

10:00Not at all.

10:06Thanks.

10:07If you want to see a great view, you should head on up to the rooftop.

10:09I will. Thank you.

10:11Have a nice day, ma'am.

10:12You too.

10:18Please join us for a meet and greet this evening, 7 p.m.

11:11.

11:41.

12:11.

12:41.

13:11.

13:41.

13:43.

13:45.

13:47.

13:49.

13:51.

13:53.

13:55.

13:57.

13:59.

14:01.

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14:15.

14:17.

14:19.

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14:23.

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14:27.

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14:57.

14:59.

15:01.

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15:09.

15:10.

15:11.

15:13.

15:15.

15:16.

15:17.

15:19.

15:21I'll bring you a souvenir.

15:23Oh, how about one of those bathrobes?

15:25So, the other thing is...

15:29I ran into an old friend here.

15:31Who?

15:32Christian.

15:33Wait, the guy from Switzerland?

15:35What's he doing there?

15:36How does he look?

15:37Turns out he's Daniella Phillips' nephew.

15:40And he's one of the judges, too.

15:42Wait, wait a minute, wait a minute.

15:43So he's, like, uber-wealthy.

15:45You're dating a gajillionaire?

15:47Well, he wasn't rich then.

15:49At least he didn't act like it.

15:51Just Googled him, yeah.

15:53Dude is loaded.

15:54Okay, so he's rich and good-looking.

15:56Now I'm really jealous.

15:57I'm with Brett, remember?

16:03Oh, gotta go.

16:04That's Brett.

16:05Speak of the devil.

16:06Text us.

16:07Bye.

16:08Bye.

16:10Hi.

16:11I wasn't sure I'd hear from you.

16:13Yeah, it's kind of a madhouse here.

16:15How are things with you?

16:17I'm sorry I can't be there to help.

16:19I wish I could be two places at one.

16:21Me too.

16:22I'm sure they'll do fine.

16:24You're just stressed.

16:26You should see the menu I put together.

16:28Nothing fancy, but I think the guests are gonna dig it.

16:31That's great.

16:32We practically raided this organic beef farm upstate.

16:35You should see these cuts, babe.

16:37Some of the best I've ever...

16:38Hey, hey!

16:39Watch that flame over there.

16:41Where was I?

16:43Hey, I have to go, actually.

16:46I'm really tired.

16:48Talk soon, though?

16:49Oh, okay.

16:51Later.

16:58Good afternoon.

16:59I'm Daniela Phillips.

17:01And I'd like to welcome you to the St. Andrews Children's Hospital charity cook-off.

17:06Most importantly, I want to thank all of you for your very generous and kind donations.

17:15Now, to get things started, let's meet our judges.

17:20Toni Mitchell.

17:21Toni has been a food writer for over two decades.

17:24She has written for Gourmet and Food & Wine magazines.

17:28And her most recent book, Toni Appetit, is on the New York Times bestseller list.

17:38Alice Myers is a sous chef at The Bowery, one of Manhattan's finest restaurants.

17:43She is also a graduate of the prestigious L'Académie Suisse des Arts Culinaire.

17:49And last, but not least, of our judges is my dear nephew, Christian Graham, a globe-trotting

18:00gourmand and also a graduate of L'Académie.

18:08And let me introduce to you our chefs.

18:11Chef Lee, Chef Martinez, and Chef Raphael.

18:17So, chefs, you have come from all around the world.

18:24Thank you for your first challenge.

18:27I'd like for you to prepare an appetizer from your hometown in 60 minutes.

18:37Ready, chefs?

18:38Ready.

18:39All right.

18:40On your mark, get set, cook.

18:45Let's go.

18:47Let's go.

18:48End of the festival, chef.

18:49Come on!

18:50Yes, ma'am!

18:51You're welcome.

18:53Oh!

18:54Oh!

18:56You're welcome.

18:57We're welcome.

18:58You're welcome!

18:59We're welcome.

19:00You're welcome.

19:01Now, I'm ready.

19:02Come on.

19:03Come on.

19:04Am I the only one having flashbacks from l'Académie?

19:07I'm trying to get here, Chef Bell forward, now.

19:09Good cooking isn't a race.

19:10Good cooking isn't a race.

19:14But you have to move faster!

19:33Five more minutes!

19:40Time's up, chefs!

19:44Now our judges will go to work to decide the winner.

19:48Chef Lee?

19:51I'm from Taiwan, and these are Xinjiang lamb skewers.

19:54Seasoned with cumin, chili flakes, Sichuan peppercorn, and fennel.

20:00The spice is nice.

20:02With a great combination of flavors.

20:05I agree. It's bold, but not overpowering.

20:08Nice work.

20:09And it finishes very nice.

20:11Good job.

20:12I live in Los Angeles, but originally I'm from El Salvador.

20:16So this is my version of a papusa, a traditional appetizer.

20:20It is the national dish of El Salvador.

20:23And we celebrate it every year annually on the second Sunday of November.

20:27Please enjoy.

20:28Please enjoy.

20:29Oh.

20:30Mm-hmm.

20:35Petit tartine rotée de bœuf from my native France.

20:39Bon appétit!

20:40Judges, have you reached a decision?

20:42The authentic flavors really stood out.

20:46The winner of today's competition is Chef Lee.

20:47No.

20:48This was pain.

20:49Congratulations, Chef.

20:50So winning this round, Chef Lee, has earned you 100 points.

20:51Well done.

20:52The next round is worth 200 points.

20:53Well done.

20:54The next round is worth 200 points.

20:55And the final round will be worth 300.

20:56And the final round will be worth 300.

20:57So chefs, it's anybody's game.

20:58Our next challenge, you have a chance to win.

20:59The winner of today's competition is Chef Lee.

21:04The winner of today's competition is Chef Lee.

21:10No.

21:11It was pain.

21:12Congratulations, chef.

21:13So winning this round, Chef Lee, has earned you 100 points.

21:17Well done.

21:18The next round is worth 200 points, and the final round will be worth 300.

21:22So chefs, it's anybody's game.

21:25Our next challenge, you have 24 hours to create an entree of your choosing.

21:31But there's one catch.

21:32Farm to fork, you can only use ingredients from our local farm.

21:37Are you ready?

21:38The challenge begins now.

21:43Great meeting you.

21:45If they put that together in an hour, I can't wait to see what they come up with tomorrow.

21:51You just love to eat.

21:52It doesn't matter what it is.

21:54Okay, Mr. Pretentious.

21:56How did we ever agree on the lambskiers?

21:59You know, I was a little surprised myself.

22:02Are you ready?

22:05For what?

22:06You're going with the chefs to the farm, in case they have questions about the rules.

22:11Is that really necessary?

22:12Oh, come on. It'll be fun. Splendid.

22:15You can ride on the bus with the chefs if you want.

22:18The bus?

22:20Alice, you want to ride with me?

22:22Hmm, it depends.

22:23What are you driving these days?

22:25Let me guess.

22:26Something fast, shiny, and foreign.

22:30I miss the fresh air.

22:32It's not exactly New York.

22:35Hey, chefs, let's get a photo.

22:48I love markets. Everything's just so fresh.

22:58Oh, my goodness.

22:59Oh, my gosh.

23:00I just smelt something so wonderful.

23:02I'm going to go follow my nose, and I'll catch up with you both later.

23:07I guess we don't have to stay with the chefs.

23:14They'll be fine.

23:15Where are you going?

23:17You'll see.

23:18Ooh, something smells good.

23:29Hi, Christian.

23:48Hey.

23:49What looks good?

23:51What just came out of the oven?

23:54Croissants.

23:55They smell amazing.

23:57I want those.

23:59We'll have four, please.

24:01No problem.

24:03Wait till you taste them.

24:05They're made with European butter and a wild yeast starter.

24:10Well, this kind of reminds me of our trip to Lugana.

24:13The water was like glass.

24:16It was beautiful.

24:18Yeah, but what was that name of the little shop we went to back then?

24:22Fennini Dolce.

24:24That's right.

24:27Here we go.

24:29Enjoy.

24:32Thanks.

24:35Not yet.

24:36But someplace I want to show you.

24:38Ah.

24:39Okay.

24:39So, you own a farm, too.

24:50Oh, mine.

25:02It's a family farm.

25:03It almost reminds me of Switzerland.

25:05Though, I do believe the elves are just a tiny bit bigger.

25:11Well, I mean this.

25:13Well, I mean this.

25:15And spending time with you.

25:17And all it took was a free trip.

25:20Well, we can't all be jet-setters, you know, as you recall, I'm from Long Island and not the ritzy part.

25:27I've worked my tail off since graduation, since you got that job as a prep cook at La Bernadine.

25:35I remember you were jumping and screaming all over the place when you found out, and we all wanted to lock you in the meat freezer.

25:42Right.

25:43Sorry about that.

25:44We were jealous.

25:45We were jealous.

25:46You deserved it.

25:47And you made your own way.

25:49I respect that.

25:50Really?

25:51You mean that?

25:52I left a lot of things unsaid when we were together.

26:03And I'm sorry.

26:05And the way things ended, I really didn't handle it that well.

26:13It was a long time ago.

26:15You don't have to say anything.

26:17I want to.

26:18I was supposed to join you in New York, but I didn't.

26:23You were going through a lot with your parents' death.

26:26I just wanted to be there for you.

26:29I know you did.

26:30It was a dark time, and I shut you out.

26:35You deserve better than that.

26:37I understood.

26:39Really, it's okay.

26:41Oh, man, a real mess of things.

26:45But everything worked out for the best.

26:49You're taking over for your aunt.

26:51I'm number two at one of the best restaurants in New York.

26:55I couldn't be happier.

26:57But still, I don't know what I was thinking letting you go.

27:03Whoa.

27:04I guess we've worn out our welcome.

27:08Race you back to the car.

27:13What about the one?

27:17What about the one?

27:18Oh, right.

27:20Hey, hey, hey, hey, hey.

27:25Hey, hey.

27:27Oh, my God.

27:57Daniella.

28:06Ah, relax, chefs.

28:08I'm not here in any official capacity.

28:10I'm just merely feeling a little peckish.

28:13It would be an honor to serve you something.

28:15Oh, no, that's quite all right, but thank you.

28:18Just pretend I'm not here.

28:20I'm just going to raid the refrigerator.

28:25Oh.

28:26That's perfect.

28:30Do you mind if I use this?

28:36Do you mind terribly, Chef Raphael?

28:42Not at all.

28:46You know, I quite enjoyed your dish today.

28:50I have spent plenty of time in France,

28:53and I must say, your tartine was delicious.

28:58Merci.

28:59In my humble opinion, you should have won.

29:04I must humbly disagree, but I must admit I was quite surprised by the level of competition

29:11you brought together, but not unpleasantly.

29:15What do you mean?

29:15I love surprises, combining new ingredients, improvising a meal.

29:22I've been cooking my whole life, but I am yet a student.

29:26There's always something new to learn.

29:29You're very insightful.

29:31A side effect of spending most of my life at my cutting board.

29:36Plenty of time to think.

29:37Speaking of which, may I?

29:42By all means, please do.

29:44I'm frightful in the kitchen.

29:45I disagree.

29:47Put this here.

29:50So smooth.

29:51Smooth.

29:53Well done.

Mixed Baggage (2025) - New Hallmark Movies | Best Romance Holiday Film part 1

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